Optional: Place the poblanos directly on a gas burner on the stovetop over medium heat using metal tongs. Allow the poblanos to roast and blister for about 3-4 minutes. (If you do not have a gas stove, broil the peppers on high in the oven on the highest rack for 4-6 minutes per side or until they are blistered.) Flip the poblanos and repeat on the other side. Rotate if needed to blister the whole surface of the pepper. Place the charred peppers in a glass bowl. Cover tightly with plastic wrap. Allow the peppers to rest for 10-15 minutes. Once the peppers have rested, remove them from the bowl and place them on a cutting board or plate. Using your hands and a paper towel, peel and remove the skin, stem, and seeds. Rinse the peppers to remove any excess skin and seeds. Dice finely and set aside. While the poblanos rest, in a large Dutch oven or pot, add the bacon and ground beef. Begin to brown and break up the ground beef using a spoon.

Add the onion (and the diced raw peppers if you did not char them) and sauté until the beef is cooked and the veggies have softened.

Add the charred diced poblanos (if using), garlic, cumin, chili powder, oregano, smoked paprika, and salt. Sauté for 2-3 minutes or until fragrant.

Stir in the beef stock, corn, tomatoes, and enchilada sauce. Bring to a boil and reduce the heat to medium-low.

Lightly boil and reduce uncovered for 25-30 minutes, stirring occasionally.

Reduce the heat to low. Stir in the half and half, cream cheese, and beans (if using). Continue stirring until the cream cheese is fully incorporated. Taste and add more salt if needed. Serve with shredded cheese, sour cream, chopped cilantro, sliced green onions, & tortilla chips.